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Sautéed Green Beans with Mustard and Shallots

Tired of soggy canned green beans? Dress up your meal with the bright flavor of sautéed green beans with mustard and shallots. 
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 5 people
Calories 217kcal
Author Rachel Ballard

Ingredients

  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 2 medium shallots peeled and finely chopped
  • 2 tablespoons whole grain mustard
  • 1 teaspoon white wine vinegar
  • 1 pound frozen string green beans still frozen is fine
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup toasted almonds or walnuts optional

Instructions

  • In a 12-inch skillet over medium heat, add the butter and oil and let the butter melt. 
  • Add the shallots and cook, stirring often until they soften and start to turn a little golden--about 5 minutes. 
  • Add the mustard and vinegar and use a whisk to combine it. Stir vigorously for about 1 minute to help it come together. 
  • Add the green beans and increase the heat to medium high. Toss the green beans to coat in the sauce and add the salt and pepper. You can add half the salt if you'd prefer and the rest at the end if you need it. 
  • Cook until the green beans are hot all the way through and tender--about 15 minutes, stirring frequently. 
  • Serve warm with the sauce poured over the top and add some toasted almonds or walnuts on top if desired. 

Nutrition

Calories: 217kcal